This Week's Photo
* Garlic Potatoes
* Garden Tomato Salsa
* Fresh Apricots
* Whole Wheat Biscuits
* Scrambled Eggs
It's fun to change it up a bit at lunchtime by packing breakfast for lunch. Kids, in particular, seem to get a real kick out of this surprising change in their routine. Whole wheat biscuits are quick and easy to prepare, especially when making them with a friend or family member.
Prepare the potatoes as follows: Shred two potatoes, saute in a small amount of olive oil, add minced garlic and saute until cooked all the way through. Then add fresh scallions and herbs. (Parsley or basil works well.) Add salt, pepper, and paprika to taste.
Add two apricots.
Bake the biscuits. (We love the recipe from the Tassajara Cookbook http://www.shambhala.com/html/catalog/items/isbn/978-1-57062-089-8.cfm.)
Scramble two eggs the way you like them.
Spoon some salsa into the dip container to enjoy with the potatoes and/or the eggs.